Recipe: Chicken Cacciatore

Chicken Cacciatore

Serves 4

Ingredients

Method

3 tbsp. olive oil

8 chicken thighs, bone-in, skin-on

Salt to taste

Black pepper to taste

1 large onion, chopped

2 bell peppers, sliced (red and yellow)

3 garlic cloves, minced

2 cups mushrooms, sliced

½ cup red wine

1 can (28 ounces) crushed tomatoes

1 tsp. dried oregano

1 tsp. dried basil

½ tsp. red pepper flakes

Fresh parsley, chopped for garnish

Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

Season the chicken thighs with salt and pepper, then add to the skillet. Cook until the chicken is golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onion and sliced bell peppers. Sauté until the vegetables start to soften.

Add the minced garlic and sliced mushrooms and cook for an additional 2-3 minutes until the mushrooms are tender.

Pour in the red wine and scrape the bottom of the pan to release any browned bits.

Return the chicken to the skillet and add the crushed tomatoes, dried oregano, dried basil, and red pepper flakes. Stir to combine.

Cover and simmer over low heat for about 30 minutes until the chicken is thoroughly cooked and the sauce has thickened.

Garnish with chopped fresh parsley before serving.